There is a profound, sustainable joy in cooking root-to-stem—honoring the entire vegetable and discarding nothing. When you purchase newly pulled bunches of heirloom rainbow carrots from the farmers market, you are not merely buying sweet subterranean roots; you are also receiving a lush bouquet of fragrant, emerald green tops that possess an herbal, peppery brightness reminiscent of parsley and sweet carrot.
In this celebration of whole-vegetable gastronomy, slender purple, golden-yellow, and deep orange heirloom carrots are roasted whole until blistered, tender, and deeply caramelized, then draped in a vibrant, zesty pesto blended from their own tender green tops, toasted walnuts, garlic, lemon zest, and aged Parmigiano-Reggiano. It is a showstopping vegetable side that embodies the true ethos of farm-to-table dining.
The Science of Root-to-Stem Cooking: Why Eat Carrot Greens?
For generations in commercial grocery stores, carrots have been sold decapitated in plastic bags, leading consumers to believe carrot tops are inedible. In reality, young, tender carrot greens are packed with vitamins A, C, and K, potassium, and rich dietary chlorophyll. When blended with toasted nuts and cold-pressed extra-virgin olive oil, their slight natural bitterness is softened into an aromatic, herbaceous condiment far more complex than standard basil pesto.
Roasted Rainbow Carrots with Carrot Top Pesto
Ingredients
14 itemsFor the Roasted Rainbow Carrots
For the Vibrant Carrot Top Pesto
Instructions
6 steps-
01
Prep the Greens and Carrots: Slice the leafy green tops off the carrots, leaving about 1 inch of attractive green stem attached to the root tops for presentation. Place the green tops in a bowl of cold water, swish to remove garden soil, and spin dry in a salad spinner. Scrub the carrots thoroughly with a vegetable brush under cold water (do not peel them; the thin skins retain nutrients and roast to a sweet, caramelized edge). Halve any especially thick carrots lengthwise so all roots cook at an even pace.
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02
Roast the Carrots: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Toss the whole carrots with 2 tablespoons olive oil, maple syrup, ground cumin, kosher salt, and black pepper. Spread out in a single layer on the baking sheet. Roast for 22 to 26 minutes, turning once halfway through, until the carrots are tender when pierced with a fork and deeply caramelized and blistered at the tips.
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03
Make the Carrot Top Pesto: While the carrots roast, place the cleaned carrot greens, parsley, toasted walnuts, chopped garlic, lemon zest, lemon juice, salt, and pepper into the bowl of a food processor. Pulse several times until coarsely chopped. With the motor running, slowly stream in the 1/2 cup of extra-virgin olive oil until a vibrant, glossy, emulsified pesto forms. Add the grated Parmigiano-Reggiano and pulse 2 or 3 times just to combine. Taste and adjust seasoning with salt, pepper, or lemon juice.
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04
Plate and Serve: Arrange the warm, caramelized rainbow carrots gracefully across a rustic ceramic platter. Generously spoon or drizzle the vibrant green carrot top pesto over the center of the roasted roots. Garnish with a sprinkle of toasted chopped walnuts and flaky sea salt. Serve warm or at room temperature.
Chef’s Notes
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05
Use Only Tender Greens: Carrot greens have thick central fibrous stems. Strip the delicate, feathery leaves from the thick main stems before blending for the smoothest pesto texture.
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06
Pesto Longevity: Any leftover carrot top pesto can be kept in a glass jar in the refrigerator for up to 1 week with a thin layer of olive oil poured over the surface, or frozen in ice cube trays for up to 3 months.
Frequently Asked Questions
Can I make the pesto dairy-free or vegan?
Yes. Simply substitute the parmesan cheese with 2 tablespoons of nutritional yeast or 2 tablespoons of white miso paste for an equally savory, umami-rich green pesto.
What can I do with leftover pesto?
Carrot top pesto is incredible stirred into warm pasta, dolloped over fried eggs, spread on sourdough sandwiches, or served as a dip for crusty artisan bread.
